However, I've moved to [redacted] and I can't find them! My local grocery store says they can't even order them from the distributor. Do you still make them?

Please don't tell me you don't make them anymore. I will cry. I will die of despair and my lonely Oreo-less ghost will haunt your offices moaning about Oreos forever.

Look, I don't care that they're organic. Really. But there's something about the recipe made without corn syrup that makes them sweet, and light, and amazing and I WANT MORE. I love them. I dream about them. They're amazing.

I would order them online if I could. I google them, and I can't find them.

Comments

It's that TX time zone eh? Just got from skyping with the O. Well two hours ago :P Organic Oreos huh? Hhhhhhhhhmmmmmmm sounds good. (Ya know Ro, I haven't had a cookie in almost a year! Dammit! It was ten months between ice cream servings. Oh wait! I'm trying desperately to get from huge can't-breath-bear the size of a baby Beluga whale to hot-n'-husky silver otter. Yeah gay bears come in panda, bruin, grizzly, polar and believe it or not ... otter classifications. Do not ask, I've not really worked it out myself.)

Mangal gotta get a life or a Mr. Z clone!

So returning to cookies, do let us know if you ever get the recipe or a stash from Oreo. Pity it's not Keebler- one of their elves is on the loose in Belgium playing politician!

2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.

3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.

4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.

5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.

A general gf base flour with self raising properties might lighten the cookie mix to start with. Also use a mix of rice flour and potato flour. You should by rights chat with the marvellous Sandy you know. By the bye, pork fat seems to be a secret ingredient too. Work those drippings!

For those looking for a gluten-free oreo-type cookie, Newman-O's are the bomb! Their other varieties of Newman-O's are awesome too. Love the ginger ones! They have non-gluten-free cookies, too. My GF friends love them, and the rest of us have to be careful not to hog them all! http://www.newmansownorganics.com/food_newman-os.html

I frothed.Really frothed. I'm cooking for the kids and making magic from shit! I should be PAID for cooking for multiple people with a can of sardines, left over stringy beef- memo to self ... NEVER let the Penster EVER cook meats again, especially 'organic' at the price!

ohhhh marcus hehehe here is the recipe of the cookies I was raised on during the christmas season...When I make them now I have to use one of the cinnamons I don't react to. This is an intense recipe but OMG the cookies are so good. If you don't want them poster board thin the recipe is still good.

This cookie was being made at least as far back as the 1700's if not earlier....I may just make this GF and make it for an event.

Put the molasses in a very large and heavy smooth-bottomed pot. Stir in the cloves, cinnamon, ginger, and the brown sugar. Turn to medium-high and start stir with a wooden spoon until the mixture is warm, the sugar has dissolved, and all the spices are incorporated, 5 to 10 minutes. Do NOT bring it to a boil.

Put the salt and soda in a cup or small bowl and mix it with about 3 tablespoons flour in a cup. Add that to the molasses mixture. Stir until completely dissolved, mashing any particles of soda against the side of the pot so that every bit is incorporated.

Pour in the cooled butter and lard, and beat with a wooden spoon until completely blended. Allow the whole mixture to cool before adding the flour, or the dough will absorb more flour. Add about one-third of the flour mixture and stir well with a wooden spoon. Add the second third of flour and continue to mix.

Take the remaining third of flour and sprinkle a work surface thickly with some of it. Scrape all the dough out onto the floured surface, and begin to knead, flouring your hands frequently while you incorporate the remaining flour.

When the dough has become stiff and firm and far less sticky, roll it into a long tube and cut it into eight pieces, which will weigh roughly one pound each. Shape each ball into a disk, slapping the surface with your hands to smooth it (you'll see the lard rise to the surface, making each disk kind of shiny).

Put four disks of dough in each of two large plastic bags and seal. Allow to sit overnight on the countertop. The dough will swell some and the spice flavors will mellow and blend.

When you're ready to bake, preheat the oven to 250 degrees F. Cover a pastry or rolling board (or a square piece of plywood) with bleached muslin that's been washed several times, tacking it tightly around the edges. Flour the muslin and rub the flour into the cloth to coat it deeply. Roll the cookies as thin as possible, 1/16 to 1/32 of an inch. Cut with any cookie cutter you like, using tiny cutters such as hearts or circles to cut out little cookies in the spaces between larger cookies. (You can also gather the scraps and reroll, but these cookies won't be as tender.)

Lift the cookies onto an ungreased baking sheet and bake for 10 minutes. Watch them, and don't let the cookies brown around the edges. Allow to cool on the pan for several minutes before lifting them onto cooling racks. As soon as they're completely cool, pack and store in an airtight container. If you're using cookie tins, seal the lid of the tin with masking tape. Any air creeping in will cause the cookies to soften.